Conversion of L-Glutamic Acid Fermentation to N-Acetyl-L-Glutamine Fermentation by Corynebacterium glutamicum

概要

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Most strains of L-glutamic acid-producing bacteria produce some N-acetyl-L-glut-amine(N-AGM) together with L-gluramine and L-glutamin acid. A strains of Coryme-bacterium glutamicum KY9003 was selected as the best producer of N-AGM and favourable culture conditions were investigated. When the incubation was carried out under a high concentration of ammonium salt and a favourable amount of biotin, the production of N-AGM increased while that of L-glutamic acid decreased. Ammonium chloride was more effective than ammonium sulfate for the production of N-AGM and the chloride ion promoted the conversion of fermentation product to L-AGM synergistically with the ammonium ion. Further observation clarified that the morphological from of the bacteria varied with the kinds of ammonium salt in the culture medium. Cells grown on ammonium chloride were short rods, whereas cells on ammonium sulfate were elongated. Supplementation of zinc ion significantly decreased the production on N-AGM and increased that of L-glutamine. A high concentration of glucose as the carbon source stimulated the production of N-AGM in the presence of ammonium chloride. Under the conditions established in these experiments, about 35 mg/ml of N-AGM was exclusively produced in the culture fluid, which corresponded to above 20% of glucose used.
公益社団法人日本生物工学会の論文
1977-06-25